Anyone else love the Street Corn side dish from Mexican restaurants? I especially love when it’s in an “off-the-cob” form because it’s easier and more enjoyable to eat. Naturally, my take on the off-the-cob version is a total crowd-pleaser, a client favorite, customizable and absolutely delish.
I add lots of flavor my Street Corn recipe with sautéed sweet onion, poblano pepper and garlic. Then I mix the cooked corn and sautéed veggies with a binder (either mayonnaise or a vegan alternative) and some fresh lime juice, plus salt & pepper to taste. Perfect as a tasty side or as a topper for tacos, burritos and salads. Want to take it to the next level? Choose an optional add-in, like fresh cilantro and vegan feta, or the classic, crumbled cotija cheese.
Not into mayo? Me neither. This Street Corn is yet another great use for my savory cashew cream, which I recommend everyone always have on hand because it makes plant-based cooking SO much easier and more satisfying. But you can also make a super quick vegan binder by blending just cashews (or sunflower seeds) with water and salt. There’s already so much flavor with all the sautéed veggies and lime juice, you don’t absolutely need the extra effort of my ultra-flavorful cashew cream recipe. But if you happen to have it on hand, you’re in for even more of a treat.
Mexican Street Corn Off-the-Cob
1 lb frozen corn or 6-7 fresh cobs
1 large sweet onion, diced
2 large poblano peppers (or 1 large green bell pepper), diced
3 cloves garlic, minced
1 jalapeño, minced (optional for spice, ribs/seeds removed for medium)
1/3+ cup mayo, vegan mayo or vegan “cream,” recipe follows
1-2 tablespoons fresh lime juice (1 lime)
black pepper, optional
2/3 cup crumbled/diced cotija or
vegan feta or feta
1-2 tablespoons finely chopped fresh cilantro
Cook corn as desired. For frozen corn, fry in 1-2 tablespoons oil over medium to medium-high heat for about about minutes. I like to roast or grill fresh, whole corn cobs, cutting off the kernels when cooled. Salt corn to taste.
To make sautéed veggies, heat 1-2 tablespoons olive oil over medium heat in a large skillet. Add onion, peppers and 1/2 teaspoon salt. Add jalapeño, if using. Cook for 6-7 minutes, stirring occasionally. Add a splash of water if the pan gets too dry. After 6-7 minutes, add garlic. Cook for another 2 minutes, remove from heat.
Allow cooked corn and veggies to cool slightly, for 5-10 minutes, then mix with 1/4 cup mayo/vegan mayo, or 1/3 cup homemade cream (recipe follows). The mayo/binder amount is up to you, better to start small and keep adding as needed for consistency. Stir in lime juice to taste, season with salt and pepper. Add more mayo/cream, if needed. Stir in optional add-ins, if using.
Vegan Cream Option
Blend 2/3 cup raw cashews (soaked if needed), 1/2 cup water and 1/4+ tsp salt until super smooth. Use in recipe as needed. For even more flavor, use my Savory Cashew Cream, more effort but worth it.
This method also works with raw sunflower seeds. I soak sunflower seeds in near boiling water and allow to sit at room temp for 30 minutes before blending with fresh water and salt.